PBJ Smoothie

I know it's been awhile, but life with a newborn and a toddler is pretty crazy! I literally have five minutes so let's get to it. My son and I made this yummy smoothie for lunch today, while my 6 week old daughter was in her bouncy seat. This takes about 2 minutes to make (love that!). I made this in my magic bullet so each batch measured out to be about 2 child servings. This is for little one's 12+ months and mommies and daddies of all ages!

Here's what you need:
2 handfuls organic strawberries (leaves removed)
1 handful organic raspberries
1 tsp honey
2 tblsp natural peanut butter (or whatever nut or sunflower butter you prefer)
1/2 to 3/4 cup organic milk (more or less depending on the thickness you like)

Put all ingredients into your blender and blend until smooth. Pour into cups and serve with a straw. Enjoy!

Pan Roasted Apples and Spinach with Whole Wheat Pasta and Pecorino Cheese

This recipe was a total experiment that ended up really good!  I was trying to find something to make my son for dinner, and saw apples and spinach in our veggie drawer. I wasn't sure how that would taste together, but I knew my son liked it pureed together so why not. I pan roasted it with a few different spices and tossed with cheese and whole wheat pasta. Well the result was delicious, like so delicious I wish I had made more than a single serving. The flavor was just so different and surprising. I will definitely be making this family size the next time I make it! This can be pureed for little ones 7+ months or served as finger food for little ones 10+ months.

Here's what you need for 4 to 6 servings:
1 bag whole wheat pasta
2 to 3 organic apples diced (like 1/2 inch cubes)
1 cup finely chopped organic baby spinach
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 cup grated pecorino romano cheese
2 tsp olive oil

Bring a pot of water to boil and cook the pasta according to package. Heat 2 tsp olive oil in a large skillet over medium high heat, add the apples, spinach, nutmeg, cinnamon, and a handful (1/4 cup) pecorino cheese. Cook until apples are tender and spinach is wilted (about 5 minutes). Add drained pasta to skillet and 1/4 more cup of pecorino cheese. Toss to coat, serve and enjoy! If you are pureeing, puree your little one's portion (4 to 6 oz) with a little water until you get desired texture.

Baked Quinoa e Fagioli with Veggies for the Whole Family

I kind of stumbled on this meal when I was making dinner the other night. My plan was to make one of our family favorites Pasta Fagioli, but when I looked in the pantry I discovered we had no pasta! The only thing we had was a half empty box of lasagna noodles, rice, and quinoa (yes I realized immediately I really needed to go grocery shopping). I thought about breaking up the lasagna noodles, but didn't think there would be enough food. Then I got an idea, why not try quinoa and make it like the Quinoa Casserole I made a few weeks ago. Luckily it worked, and was really delicious (love when things work out like that!). You can puree this for little ones 8+ months or feed as is for little ones 10+ months.

Here is what you need for 4 to 6 servings:
1 cup organic quinoa
1 can cannellini beans
2 garlic cloves minced
3 zucchini's chopped
1 package frozen organic peas, carrots, greenbeans and corn
1 14 1/2 oz can organic diced tomatoes
1/2 cup organic marinara sauce
1/2 cup grated Parmesan cheese
1 tbsp Italian seasoning
Salt
Pepper

Preheat oven to 375F. Cook quinoa according to box. Heat 2 tsp olive oil in a large deep skillet over medium high heat. Add garlic and cook for 30 seconds. Add chopped zucchini and cannellini beans and saute for 5 or so minutes. Add frozen veggies, can of diced tomatoes, Italian seasoning, 1/4 cup Parmesan cheese and cook for another 2 to 3 minutes. Remove from heat and add cooked quinoa, 1/4 cup parmesan cheese, and marinara sauce and mix together. Season with salt and pepper to taste. Spray a deep baking dish with cooking spray and transfer quinoa mixture to baking dish. Place in oven and cook for 30 minutes. Let cool and then serve. If pureeing, puree your little one's portion with a little water and blend until desired texture. Enjoy!

Butternut Squash Quinoa with Pancetta, Sage and Pine Nuts for the Whole Family

As I mentioned in my previous post, once autumn hits I am always on the hunt for winter squash recipes. I found this recipe in the February 2011 Bon Appetit magazine (yes I hold on to cooking magazines for a really long time ha!).  I changed a few things from the original recipe to make it more kid friendly, and a little healthier. This recipe is for little ones 10+ months who are ready for finger food and Mommies and Daddies of all ages. You can also puree this for little ones 8+ months.

Here's what you need for 4 to 6 servings:
1 medium size butternut squash peeled, seeded and cut into 1/2 inch cubes
1 tbsp fresh sage, finely chopped
1 medium size onion finely chopped
1 1/2 cups organic quinoa
1 1/2 cups organic chicken broth
3/4 cup toasted pine nuts
1/4 cup grated parmesan cheese
Shaved parmesan cheese (to put on top at end)
4 oz diced pancetta cooked crisply
Olive oil
salt

Heat 2 tsp olive oil in a large nonstick skillet over medium high heat. Add the squash and season with a little salt and saute until it begins to brown, stirring often (approx 5 minutes).  Reduce heat to medium, and add the chopped sage, cook until squash is tender, about 8 minutes. Remove to plate and wipe skillet clean. While squash is cooking put quinoa in pot with 1 cup water and 1 1/2 cups chicken broth. Bring to a boil, then cover and reduce heat to low or simmer. Cook for 12 to 15 minutes or until all liquid is absorbed and quinoa is tender. Heat 2 tsp olive oil, in same large skillet that was used for squash, over medium high heat. Add chopped onions and a pinch or 2 of salt and saute until onions are tender and beginning to brown (approx 5 or 6 minutes). Add cooked quinoa, grated parmesan, pine nuts and pancetta to onions in skillet and toss. Cook for 2 minutes, add squash and season with a little salt and pepper. Toss to coat. Cook for a few more minutes and then transfer quinoa to a large serving bowl. Top with shaved parmesan, serve and enjoy! If you are pureeing, place your little one's portion (4 to 5 oz) into a food processor and add water until you get the desired texture.

Quinoa Chicken Sausage and Vegetable Casserole for the Whole Family

I found this recipe in the December/January 2011 issue of Simple & Delicious. The original recipe uses barley, but I decided to use quinoa instead, it makes the dish just a little lighter. This casserole is so yummy and jam packed with nutrients from super foods like spinach and carrots. This is a nice change from your everyday casserole. It was a huge hit with my family! You can freeze this casserole for up to a month. You can serve this to your whole family starting at 10+ months for finger food, or you can puree it for little ones 8+ months.

Here's what you need for 4 to 6 servings:
2 cups sliced cremini mushrooms
1 cup thinly sliced organic carrots
1/2 cup chopped onion
2 tsp olive oil
1 garlic clove, minced
12 oz sweet Italian chicken or turkey sausage
1 1/2 cups quinoa
1 can cream style corn
1 package (10 0z) frozen chopped organic spinach, thawed and squeezed dry
1 1/2 tbsp Italian seasoning
1/8 tsp pepper
1/2 cup shredded or grated Parmesan cheese

Preheat oven to 350F. Cook quinoa according to package. In a large skillet, saute the mushrooms, carrots and onion in oil until tender. Add garlic and cook for 1 more minute. Transfer to a large bowl and set aside. In the same skillet, cook sausage over medium heat into not longer pink. Add mushroom, carrots and onion back to skillet. Stir in the quinoa, corn, spinach, Italian seasoning and pepper. Transfer to a greased shallow 2 qt baking dish. Cover and bake for 40 minutes. Sprinkle with cheese. Bake uncovered for 5 minutes longer or until cheese is melted. Let cool and serve. If you are pureeing this for your little one. Place your little one's portion (4 to 5oz) in a food processor with a little water and puree until desired texture.

Split Pea Soup with Veggies and Wild Rice for the Whole Family

I have loved split pea soup for as long as I can remember, and my little guy has definitely inherited a love for it too. I posted a more traditional recipe for pea soup a few months ago, but this recipe is a little more adventurous (OK not really adventurous, but not really traditional either). Begin this soup in the morning or early afternoon and let it simmer all day. You can serve this to little ones 8+ months. This will stay good in the fridge for 3 to 5 days, and in the freezer for 2 months.

Here's what you need:
1 1/2 cup organic split peas
8 cups low sodium chicken stock or broth
1 cup wild rice
2 tsp salt
4 cloves garlic minced
1 onion finely diced
1 cup chopped organic carrots
1 package organic frozen spinach
1 can cannellini beans drained
1 14 1/2 oz can organic diced tomatoes in juice
ground pepper to taste

Put the first 4 ingredients in a large deep pot. Cover and simmer for 3 to 4 hours stirring occasionally. After 3 hours, saute onion, garlic and carrots in a little oil and add them to the soup pot. Add frozen spinach to pot and continue to simmer on low heat stirring occasionally for another hour or two (I let this soup simmer all day). About 30 minutes before you are going to serve add the cannellini beans and diced tomatoes to the soup pot. Season with salt and pepper to taste and serve. You can also puree this for your little one. Enjoy!

Super Food Fruit Salad for the Whole Family

There's nothing better than a yummy fruit salad on a warm summer/spring day. Of course it is currently gloomy and raining outside as I'm writing this, but last week was a different story (hope this wet weather will be over soon!). I made this for lunch last week for myself and my little guy. He LOVED it, as did I. It's refreshing, sweet and savory all at the same time. Best of all, it's an easy and healthy lunch, that is jam packed with antioxidants, that you can throw together in 5 minutes! This is for little ones ready for finger food and Mommies and Daddies of all ages. Enjoy!

Here's what you need for 2 to 3 servings:
1 avocado diced
1 cup organic blueberries
2 small black plums diced, remove peel for younger babies (these are the sweeter ones that are red on the inside)
1 to 1 1/2 cup diced watermelon
1 cup diced organic strawberries
1 handful crumbled feta cheese
Juice of half a meyer lemon (the are a little sweeter than regular lemons) or half an orange

Put diced fruit and feta cheese into a large bowl. Squeeze either the orange or meyer lemon over the fruit and toss. Serve, and enjoy! Your little one's portion should be between a 1/2 cup to 3/4 cup. You can also puree this (minus the cheese) for your little one 8+ months.

Black Rice Risotto

I've been experimenting with black rice recently, mainly as a side dish. I came across this recipe on foodnetwork.com, and thought I would try it. I added pancetta and peas to the original recipe to add more flavor, and to take care of the veggie portion of the meal. If you haven't heard of or cooked black rice before, here are a few reasons why you should give it a try: 1 serving of black rice contains 2% of your daily values of iron, and 8% daily values of fiber (double the amount found in brown rice),  it has high levels of antioxidants, which are thought to fight cancer and heart disease, and it has the highest amount of protein when compared to all other types of rice. This risotto (served without pancetta for your little one) is for little ones 10+ months, you can also puree the risotto and peas for little ones 7+ months.

Here's what you need for 4 adult servings (serving size for your little one is between 1/2 and 3/4 cup)

• 6 cups low-sodium chicken broth
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, finely diced
• 1 1/2 cups HINODE black rice
• 1/2 cup dry white wine
• Kosher salt and freshly ground pepper
• 3/4 cup grated parmesan cheese
• 1/4 cup fresh basil leaves, thinly sliced
• 1 bag frozen organic peas
• 1 to 2 handfuls diced pancetta (for adult portion only)

Bring the broth to a simmer in a pot over medium-high heat. Cover and keep warm.

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low. Stir in the wine until the liquid is absorbed, about 3 minutes.

Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes. Add frozen peas before you add the last ladle of broth and stir until liquid is absorbed. 

Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup parmesan. Remove your little one's portion and set aside. Add diced pancetta to the main risotto and stir for 2-3 more minutes. Divide among bowls. Top with the remaining 1/4 cup parmesan and the basil. Serve and enjoy! If you are pureeing your little one's portion, add a little water and then put in food processor. 

Tuscan Roasted Chicken and Vegetables for the Whole Family

I was looking through my recipes this weekend and rediscovered this recipe. I have not made this in years and forgot how yummy it is! The first time I made this meal was at my bachelorette party. Yes, I love cooking so much that my bridesmaids surprised me with a cooking class as part of my bachelorette party. It was the perfect surprise! Now, so many years later, here I am making this meal for my family. This is for little ones 10+ months who are ready for finger foods. You can also puree this for little ones 8+ months. 

Here's what you need for 4 servings:

6 Roma or Plum tomatoes

3 medium zucchini

1 fennel bulb 3 tbsp olive oil, divided

3/4 tsp salt, divided

4 cloves garlic, finely minced

1 tsp lemon zest

1 tbsp lemon juice

4 chicken breast halves, skinless, bone-in (about 2 1/2 lbs)

1 tbsp fresh chopped rosemary or 1 tsp dried

freshly ground black pepper

Preheat oven to 375 degrees. Cut the tomatoes lengthwise into quarters and remove the seeds. Trim the zucchini and cut in half crosswise and then cut each piece in half lengthwise once if the piece is thin and twice if it is thicker, so that the pieces are relatively uniform. Remove the outermost layer of the fennel bulb and discard. Cut the bulb in half so that each half retains part of the stem end. Cut each half into 8 thin wedges so each wedge is held together by a little piece of stem. Put the vegetables into a large baking pan. Toss them with the 2 tbsp of olive oil and 1/4 tsp salt. Arrange the chicken pieces in the pan with the vegetables. In a small bowl combine 1 tbsp of oil, 1/2 tsp salt, the garlic, lemon zest and lemon juice. Rub the mixture into the chicken in the pan. Season with pepper. Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary. Cook for an additional 20 to 30 minutes until the chicken is done and the vegetables are tender and beginning to brown. Serve and enjoy! Cut off bone and into little pieces for your little one (serving size is between 1/2 cup and 3/4 cup). If pureeing cut up chicken and veggies and place in food processor with a little water. 

Whole Wheat Papparadelle in a Kale and Mushroom Bolognese Sauce

Bolognese sauce is a yummy and healthy alternative to basic marinara sauce. It's like a kicked up marinara filled with meat and veggies. This sauce is full of iron, calcium, folate, fiber, protein, vitamins A, C, D, and potassium, and the pasta is full whole grains. This is a meal your whole family can enjoy from 8+ months. You can puree it or cut it up into bite size pieces for little ones eating finger foods.

Here's what you need:
1 28oz container diced tomatoes
4 sweet Italian sausage
2 cups chopped kale
1 cup chopped cremini mushrooms
2 cloves garlic minced
1 tblsp Italian seasoning
1 tsp nutmeg
1/4 cup grated Parmesan cheese
1/3 cup pasta water
pepper
pinch salt
1 lb bag paparadelle pasta

Open up sausage casings and scoop meat into a large deep skillet over medium high heat. While sausage is cooking, bring a pot of salted water to boil. Add pasta and cook according to package. Remove 1/3 cup pasta water and set aside, and then drain rest. When sausage is browned add garlic and mushrooms. Saute for 2 to 3 minutes and then add diced tomatoes, chopped kale, Italian seasoning, nutmeg, and parmesan cheese. Cover and let simmer for 5 or so minutes. Add cooked pasta and pasta water to large skillet and toss to coat. Season with a little salt and pepper if needed.  If you are pureeing, wait until cooled and then puree with a little water. Serve and enjoy!

Grilled Chicken with Sauteed Zucchini and Cherry Tomatoes for the Whole Family

I love taking leftovers and turning them into another meal. I had chicken left over from my kebabs the other night so I made it into this. It has almost the same ingredients as the kebabs, but just has different flavors. This meal is full of Vitamins A and C, folate, protein, potassium, and iron, not to mention lots of flavor. My son loved this. You can eat this as is, or serve it over whole wheat pasta. Serve as finger food for little ones 10+ months, or puree for little ones 8+ months.

Here's what you need for 4 servings:
3 to 4 boneless skinless chicken breasts cut into small chunks
2 to 3 zucchinis chopped
2 cups cherry tomatoes halved
2 garlic cloves minced
1 tblsp Italian Seasoning
1/4 cup grated parmesan cheese
2 tsp extra virgin olive oil
Salt
Pepper

Heat a large grill pan over medium high heat. Grill chicken in grill pan for 7 minutes on each side. While chicken is cooking, heat a large skillet over medium high heat. Add 2 tsp olive oil to the hot skillet. Add minced garlic and cook for 1 minute. Add chopped zucchini and Italian seasoning. Cook until tender approx 10 minutes. Add cherry tomatoes, cooked chicken and parmesan cheese. Season with a little salt and pepper. Toss together, serve and enjoy!

Chicken Kebabs for the Whole Family

I love kebabs. It's such an easy and healthy way to cook protein and veggies at the same time. You can grill these on a charcoal or gas grill, or inside on a grill pan. This recipe is full of protein, vitamins A, C and D, potassium, iron, and folate. You can puree this for little ones 8+ months, or cut into bite size pieces and serve as finger food for little ones 10+ months.

Here's what you need for 4 servings:
3 to 4 boneless skinless chicken breasts cut into 1 inch cubes
1 to 2 zucchini's chopped
1 large heirloom tomato chopped
1 red bell pepper chopped
salt
pepper
oregano
cooking spray
3 to 4 bamboo skewers
4 small whole wheat flat breads or naan

Yogurt sauce: (I got this recipe from Williams-Sonoma and tweaked it a little)
1 cup low fat or fat free plain greek yogurt
2 green onions (scallions or chives)  finely chopped
1 clove garlic minced
1/2 tsp oregano
1/2 tsp cumin
1 tsp lemon juice
pinch of salt
pepper

Season chicken with a little salt, pepper, and oregano. Put chicken, zucchini, peppers, and tomato on skewers. Spray kebabs with cooking spray and place on hot grill pan or outdoor grill. Grill for 8 to 10 minutes on both sides. While chicken is cooking mix all the ingredients for yogurt sauce together. Spoon one or two spoonfuls of yogurt sauce on to each flat bread. When chicken is cooked, slide the chicken and veggies off of the skewer and on to the flat bread. Serve and enjoy! Make sure to cut your little ones portion up into bite size pieces. If you are pureeing, place chicken, veggies, a little yogurt sauce and a little water into a blender or food processor.

Herb Crusted Chicken Stuffed With Butternut Squash and Goat Cheese

I came up with this last night after I was planning on making something entirely different, but realized I was missing some key ingredients for that recipe. I looked in the fridge to see what else I had, and what I thought would taste good together, and this was the result.  I'm still trying to come up with a sauce that would compliment it, but it tasted good without one too. This can be served as finger food for little ones 10+ months or can be pureed for little ones 8+ months.

Here's what you need for 4 servings
4  boneless skinless chicken breasts
1 butternut squash
4 oz container of goat cheese
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tblsp Herbs de Provence
1 tblsp dried sage
salt
pepper
Olive oil cooking spray

*Roast butternut squash earlier in the day if you can because it takes 40 minutes to roast. Preheat oven to 400F. Cut butternut squash in half and scoop out seeds and membranes. Place in a baking dish. Spray with cooking spray and roast for 40 minutes. Scoop out of shell, mash, and set aside in a bowl.*

Preheat oven to 375F. Butterfly the chicken and then cut it in half so you have thin cutlets. Each chicken breast will become 2 thin cutlets (if that makes sense). Mix the cinnamon, nutmeg, Herbs de provence, and sage with a pinch of salt and pepper in small bowl. Coat one side of each cutlet with the herb mixture. Place the cutlets coated side down in baking dish. Spread the butternut squash onto the chicken (about 1-2 spoonfuls). Cover Squash with goat cheese ( about 1 spoonful). Roll up chicken and then spray with a little cooking spray. Place in oven and bake for 40 minutes. I served this over butternut squash puree mixed with sage because I had some left over. Serve and enjoy!

Mango, Blueberry, Banana, Avocado and Spinach Smoothie

Smoothies are a great way to get essential nutrients and vitamins. You can hide all sorts of good veggies, that your little one might not eat otherwise, in a smoothie. This smoothie is jam packed with yummy and healthy goodness for your little one. It's got calcium, iron, folate, potassium, antioxidants, fiber, and vitamins A, C and D. I don't give my little one juice, so smoothies are a great and super healthy alternative. You can serve this smoothie as a "pudding" by adding a little more banana and a little less milk, or you can give it to your little one in a straw cup. If you don't want to use milk you can use a little water or plain yogurt. This is for little ones 10+ months.

Here's what you need for 1 serving:
1/4 cup organic blueberries
1/4 cup chopped mango
1/4 of an organic banana
1/4 of a diced avocado
1/4 cup chopped organic spinach
1/4 cup organic whole milk (or water or plain greek yogurt)
pinch or 2 of ground cinnamon

Blend all ingredients together until smooth. Serve and enjoy!

Reader's Recipe: Chicken Pot Pie for the Whole Family

My friend Amy told me about this recipe last week, and I couldn't wait for her to send it to me! Chicken pot pie is the ultimate comfort food. It's one of those meals that just makes you feel like you've been wrapped in a warm blanket after eating it (at least that's how I feel ha!). You can puree this for little one's 7+ months, or serve as is for older babies eating finger foods. This recipe is doubled for leftovers, so you can enjoy pot pies the next day too!

Here's what you need:

1 small onion chopped

2 medium carrots

1/2 cup of diced and peeled potato

1/2 cup of diced and peeled sweet potato (optional)

1/4 cup of celery

1/4 cup of butter, cubed

1/3 cup of all-purpose flour

1/2 teaspoon salt

1/2 teaspoon of dried parsley flakes

1/4 teaspoon of dried rosemary, crushed

1/4 teaspoon of rubbed sage

1 cup of milk

1 cup of chicken broth

2 cups of cubed cooked turkey

1/2 cup of frozen peas

1 sheet of refrigerated pie pastry

In large saucepan, saute onion, carrot, potatoes, and celery in butter until tender. Add flour and seasonings until blended; gradually add in milk and broth. bring to a boil. cook and stir for 2 min or until it thickens. Stir in turkey and peas; divide mixture among 4 ungreased 5 inch pie pans OR use large greased ramekins.

Divide pastry into quarters. On lightly floured surface, roll each quarter into 6 inch circle and place over filling. Trim, seal and flute edges. Cut slits to vent.

Bake at 375 for 18-22 minutes or until golden brown. Let stand 10 min before serving.

Vegetable Lasagna for the Whole Family

This lasagna is made totally from vegetables (and cheese of course). It is a delicious and healthy meal for the whole family. It's filled with vitamins A and C, folate, fiber, calcium, potassium, and iron. You can puree this for babies 8+ months, or cut up and serve as is to little one's ready for finger food. This meal takes about 20 minutes of prep and 40 minutes of cooking time.

Here's what you need:
1 large eggplant peeled and cut length wise in 1/4 inch thick strips
2-3 large zucchini's peeled and cut length wise in 1/4 inch thick strips
1 cup chopped cremini mushrooms
1 15 oz container of part skim ricotta cheese
1/2 cup grated parmesan cheese
1 cup shredded part skim mozzarella
1 egg gently beaten
1/4 tsp ground nutmeg
pinch pepper
1 tblsp dried basil
1 tsp dried oregano
1/2 tsp garlic powder
2 cups baby spinach
1 jar marinara sauce
olive oil spray

Preheat oven to 400F. Peel and slice eggplant and zucchini length wise in 1/4 inch slices. Spray both sides with olive oil and place on 2 separate baking sheets and place in oven. Roast for 7 minutes and then flip the veggies over and roast on other side for 7 minutes. While veggies are roasting, mix ricotta, mozzarella, parmesan, egg, mushrooms, nutmeg, basil, pepper, oregano and garlic in a large mixing bowl and set aside. Heat marinara and baby spinach in a pot until spinach wilts (about 5 minutes). Pour 1/4 cup marinara in bottom of lasagna dish. When eggplant is done roasting, place eggplant in bottom of lasagna dish (use all of the eggplant even if you have to overlap it). Top with half marinara and spinach sauce. Spread ricotta mixture over sauce and then top with zucchini. Cover with rest of marinara and spinach sauce and sprinkle with mozzarella cheese and parmesan cheese. Reduce oven temp to 350F. Place lasagna in oven and bake for 40 minutes. Cut into squares, serve and enjoy! If serving to your little one make sure to cut into bite size pieces and make sure to test temperature before serving.

Tricolor Pasta with Veggies and Turkey

This is a really easy and healthy meal for your little one. It's full of Vitamins A, C, and K, calcium, iron, protein, and whole grains. This takes about 15 minutes from beginning to end! You can puree this for little one's 7+ months, or serve as finger food to older babies.

Here's what you need: (This makes a big batch so you can store in the refrigerator for 3 to 5 days)
2 cups tricolor veggie spiral pasta
3/4 cup frozen organic gardeners blend (peas, carrots, green beans, corn mixed together)
1/2 cup organic cherry tomatoes quartered
2 slices reduced sodium turkey deli meat cut up into bite size pieces
1 tblsp Herbs de Provence
2 tblsp grated Parmesan cheese
1-2 tsp olive oil

Bring a pot of water to boil. Add pasta and frozen vegetables. Cook until al dente (approx 8-10 minutes). Drain pasta and vegetables and run under cold water. Place in a mixing bowl. Add quartered cherry tomatoes, turkey and olive oil. Toss and then sprinkle with Herbs de Provence and Parmesan Cheese. Toss to coat.  Yields about 1/2 - 3/4 cup per serving. Serve (or puree with a little water) and enjoy!

Gardener's Blend Organic Veggies with Pasta, Garbanzos and Marinara for Baby

This is a super healthy and yummy meal for your little one. It also makes a great lunch for Mommy. It's full of vitamins A and C, protein, beta-carotene, potassium, calcium and whole grains. You can puree this for little one's 7+ months, or serve as is to little one's who are eating finger foods. I spoon fed this to my little guy because it would be really messy as a finger food. Especially since he loves throwing his food ALL over the place.

Here's what you need:
1/4 cup organic Gardener's blend frozen veggie mix (It's peas, green beans, corn, and carrots you can find it in the freezer section at the grocery store)
2 tblsp (1 oz) organic garbanzo beans (I use canned, so much easier)
1/4 cup whole wheat macaroni pasta
1/4 cup organic marinara sauce
Pinch Parmesan cheese

Bring a small pot of water to boil. Add pasta and frozen veggies, and cook for about 5 minutes or until pasta is done. Drain and return to pot. Add garbanzos and sauce. Toss to coat. Sprinkle with a little Parmesan cheese. Let cool for a minute, then puree or serve as is. Make sure to test the temperature on your bottom lip before serving to your little one. Enjoy!

Baby Spinach Pesto Pasta with Peas

I'm always trying to come up with tasty ways to incorporate spinach and other dark greens into my little guy's diet. Last night I decided to boil baby spinach with garlic and then puree it with olive oil and Parmesan cheese to make a "pesto" like sauce for my son's pasta. It ended up being a really delicious sauce, and my son loved it! You can also add legumes or chicken to this dish to add protein. My little guy had chicken for lunch so I didn't add it to his dinner. You can puree this dish for babies 8+ months, or serve as finger food for older babies.

Here's what you need:
1 cup whole wheat pasta
1 cup organic baby spinach
1 garlic clove minced
3/4 cup organic peas (fresh or frozen)
olive oil
1 tblsp grated Parmesan cheese

Bring a medium pot of water to boil. Add pasta and peas and cook for 5-8 minutes. Once the pasta and peas are cooked use a large slotted spoon to scoop out the pasta and peas (you are going to boil spinach in the pasta water so do not drain the pasta, just scoop it out with the spoon. I know it sounds odd, but it will give the spinach a little more flavor.) Set the pasta and peas aside. Add the baby spinach to the boiling pasta water. Add minced garlic and cook for about 3-5 minutes. Drain spinach, and puree it with 2 tblsp olive oil and parmesan cheese. Pour the spinach sauce over pasta and peas. Toss to coat the pasta. Serve your little one about 1 cup of the pasta, and store the rest in the fridge or freezer. Enjoy!

Roasted Baby Carrots with Red Potatoes for the Whole Family

This is a yummy and healthy dish you can serve along side almost any entree. You can also puree this for little one's that are not eating finger foods yet, or cut up into bite size pieces for little ones that are eating finger foods. Remember to remove the potato skins if you are serving to little ones. This is filled with vitamins A and C, folate, potassium and calcium.

Here's what you need:
3 bunches organic baby carrots
5-6 small red potatoes quartered
1 tsp garlic powder
1/4 tsp ground pepper
1 tblsp dried rosemary
1 tblsp Herbs de Provence
Olive oil

Preheat oven to 375F. Remove stems from carrots and peel. Place in a medium to large baking/roasting pan. Cut red potatoes into quarters and place around the carrots. Drizzle or brush with olive oil. Add garlic powder, pepper, rosemary and Herbs de Provence. Place in the oven and roast for 45 minutes or until tender. Serve and enjoy!